BANGIN' Habanero Pumpkin Hot Sauce Recipe, Lacto Fermented For AMAZING Flavor

Lacto fermented habanero pumpkin hot sauce recipe that is amazing for the fall season....WELL every season at that. Although, you can only get sugar pumpkins in the fall. Otherwise, use a butternut squash in the off season. Last fermented habanero hot sauces are delicious all in their own, add some pumpkin and a ton of garlic for a creative twist to the already killer sauce.

Enjoy!
-Logan

Ingredients:
1 sugar pumpkin
5 habanero peppers
7 cloves garlic
1 tsp coriander seeds
1 yellow onion
1 tsp allspice
1 tsp cardamon
1 shot honey whiskey (bought it at my local grocery store)
Fine sea salt
Filtered water (bottled spring water is also acceptable)

Happy Cooking!

LOGANFOSTER - Discount code for 10% off

For written recipes, check out my blog

Here's some kitchen equipment I use and/or recommend to get you started!

Fermentation lid for wide mouth jars - I never use the springs included

Mason jars

Kitchen scale

Fermentation weights

Digital pH meter - Apera PH20

The Noma Guide To Fermentation Book

Black nitrile gloves I use when cutting hot peppers!

Metal mixing bowls set

Immersion blender

Fine mesh strainer

Nutribullet

Paring knife

Food Processor

Disclamer: As an Amazon Associate, the above are amazon affiliate links meaning I earn a small commission when purchased with no extra charge to you.

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[LogansInnerChef]

I love this sauce. Nice balance of spice and flavor. Geared towards the fall season. Can be made with butternut squash in the off season. Fermentation gives this the best flavor. Great on braised dishes, steaks, vegetables, eggs...really anywhere you use hot sauce. What would you put this hot sauce on?

[aubreyfoster]

Oh my goodness, this is such an amazing idea! Can’t wait to try this! 💕🎃💕

[sex]

Fucking Brilliant idea of putting those two together and the spices can’t wait to be doing mine next season

[michaelbrown]

Glad you mentioned the butternut squash. I've got a bunch still since we had a ton grow this year. I am absolutely going to try this!

[GlennTillema]

That looks fantastic, I think I have a new project to start this weekend, thanks!

[electronaut]

Another incredibly creative idea. Keep the good things coming bro.

[Healthy_food_lovers_giisou]

What can I use instead of alcohol? Apple vinegar doesn't kill the good bacteria?

[matemarta]

Thanks for the recipe! How long will it stay good withouth sterilization? Does the taste change a lot by sterilizing the sauce inside small jars? And how about using Hokkaido pumpkins? Not sweet enough?

[ryanv]

Would that allow it to be canned for longevity? To add the vinegar?

[diogoferreira]

Love it every part of it! Now some questions:
Cooking or not and adding vinegar or not, what's the lifetime of this hot sauce refrigerated or not. I have made some hot sauces and normally don't refrigerate them, just put away from light in a normal temperature, because it was fermented and the pH was about 4 or 3.8 but there were some of these hot sauces that I offered to people that got mold after some months. So I just wanted to know how can you "calculate" the best before date of this kind of hot sauces and if you should indeed refrigerate them or they are shelf stable like jam.
Also apart from coriander and garlic what other mixes do you think combine great with pumpkin to add them in a future fermented hot sauce? I know ginger or carrots works perfectly but would like to know more options. Thank you so much!